Tahini Pasta with Tomatoes (Print Version)
# Ingredients:
01 -
1/4 cup olive oil, extra virgin.
02 -
2 pints fresh cherry tomatoes.
03 -
5 whole garlic cloves, lightly crushed.
04 -
1 1/2 teaspoons za'atar seasoning.
05 -
1 teaspoon kosher salt.
06 -
1/2 teaspoon black pepper.
07 -
1 pound spaghetti.
08 -
1/3 cup tahini paste.
09 -
2 tablespoons fresh lemon juice.
10 -
1 cup Parmesan cheese, freshly grated.
11 -
1/4 cup fresh basil leaves, chopped.
12 -
2 teaspoons capers, drained (optional).
# Instructions:
01 -
Warm olive oil in a big skillet on medium heat. Drop in tomatoes and crushed garlic, cooking until tomatoes burst and get soft, about 8-10 minutes. Season with za'atar, half the salt, and pepper.
02 -
Cook spaghetti in plenty of salted water until tender but firm. Save a cup of the cooking water before draining.
03 -
Mix tahini, lemon juice, most of the Parmesan, and remaining salt and pepper in a bowl. Slowly add the hot pasta water, stirring until smooth.
04 -
Toss hot pasta with tomatoes and tahini sauce until well coated. Mix in basil and capers. Top with extra Parmesan and black pepper.
# Notes:
01 -
Keeps well in the fridge for 4 days.
02 -
Add a splash of water when reheating to restore creaminess.